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Pittsburg Hot Link spice blend
Posted: Wed Oct 16, 2013 9:16 pm
by Purpahurl
I do love the taste of Pittsburg Hot links and I would love to find a spice blend that was close. Has anyone here had any luck duplicating the Pittsburg flavor.
Thanks in advance.
Re: Pittsburg Hot Link spice blend
Posted: Fri Oct 18, 2013 2:41 pm
by sancho
The closest I was able to come is the following recipe. It's not exact and wouldn't win any pepsi challenge, but it's in the same spirit of Pittsburg. I'm not willing to use the same fat content, which must be close to 60/40, as they do so I would imagine that changes the taste quite a bit. You might add a little liquid smoke, if you don't plan on smoking them, but it's not really needed. These amounts are for 1 pound of sausage. Just multiply by how many pounds you plan on making.
1.5 grams cayenne
1.5 grams crushed red pepper flake
3 grams black pepper
3 grams garlic powder
4.5 grams paprika
4.5 grams onion powder
6 grams morton's tender quick
about a half cup of water or so. It really depends on how much you're making.
Note: this recipe does not use salt. The tender quick takes care of that.
Re: Pittsburg Hot Link spice blend
Posted: Fri Oct 18, 2013 7:09 pm
by Purpahurl
That sounds good. I will look forward to trying it.
Re: Pittsburg Hot Link spice blend
Posted: Fri Oct 18, 2013 8:32 pm
by Papa Tom
sancho wrote:The closest I was able to come is the following recipe. It's not exact and wouldn't win any pepsi challenge, but it's in the same spirit of Pittsburg. I'm not willing to use the same fat content, which must be close to 60/40, as they do so I would imagine that changes the taste quite a bit. You might add a little liquid smoke, if you don't plan on smoking them, but it's not really needed. These amounts are for 1 pound of sausage. Just multiply by how many pounds you plan on making.
1.5 grams cayenne
1.5 grams crushed red pepper flake
3 grams black pepper
3 grams garlic powder
4.5 grams paprika
4.5 grams onion powder
6 grams morton's tender quick
about a half cup of water or so. It really depends on how much you're making.
Note: this recipe does not use salt. The tender quick takes care of that.
Conversion to common units for 5 lb. of meat
7.5 grams = 1T cayenne
7.5 grams = 31/4t crushed red pepper flake
15 grams = 2T+1t black pepper
15 grams = 1T +21/4t garlic powder
22.5 grams = 1/4C paprika
22.5 grams = 3T onion powder
30 grams = 1T + 2t Morton's tender quick
Re: Pittsburg Hot Link spice blend
Posted: Sat Oct 19, 2013 6:29 am
by spacetrucker
gotta ask, pardon my lack of knowledge....
Purpahurl wrote:15 grams = 1T +21/4t garlic powder
I understand 15 grams, but I think 1T is a tablespoon, plus two and a fourth teaspoon?
am I correct?
thanks
Re: Pittsburg Hot Link spice blend
Posted: Sat Oct 19, 2013 10:50 am
by Papa Tom
spacetrucker wrote:gotta ask, pardon my lack of knowledge....
Purpahurl wrote:15 grams = 1T +21/4t garlic powder
I understand 15 grams, but I think 1T is a tablespoon, plus two and a fourth teaspoon?
am I correct?
thanks
Yes you are. I could have listed it as 1T + 2¼t but the special character ¼ doesn't always print correctly and actually if you drop the extra ¼t of garlic powder nobody'd notice but I wanted to convert as accurately as possible...
Re: Pittsburg Hot Link spice blend
Posted: Sat Oct 19, 2013 12:50 pm
by spacetrucker
thanks for the clarification, I am watching and saving the recipes, once I get a good stuffer gonna try some of these...
Re: Pittsburg Hot Link spice blend
Posted: Fri Nov 15, 2013 3:50 pm
by andrewospencer
Fabulous thread and thanks to the OP